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Thursday, December 8, 2011

White Chicken Chili

From the kitchen of One Perfect Bite...We are no strangers to fog, but today it was especially heavy and it seemed the house had been swallowed by the thick gray shades that enveloped it. It definitely was not a salad day. I bookmarked a chili recipe developed by Debra Ponzek several weeks ago. I found it on a site that the more serious cooks among you might enjoy. It's called Cookstr and if you are curious and would like to take peek, you can find it here. This is a very mild chili that has great, but subtle, flavor, and I think it will appeal to anyone who needs or enjoys an occasional break from the heavier red-beaned variety. It's probably best to think of it as a white bean stew. The recipe caught my eye because it is one of a growing number that askew pre-soaking of dried beans. I was curious to see what, if any, difference there might be. There was none. This is a nice stew for a winter day.I think those of you who try it will enjoy it. Here's the recipe.

Ingredients:4 bone-in chicken breasts (about 3 pounds)8 cups chicken stock or low-sodium broth3 tablespoons extra-virgin olive oil2 small onions, chopped2 celery ribs, diced4 garlic cloves, sliced2 medium jalapeno peppers, seeded and finely chopped (optional)1 pound dried white beans, such as Great Northern1 tablespoon plus 1 teaspoon ground cumin1-inch cinnamon stickSalt and freshly ground pepper2 cups grated white Cheddar cheese1/4 cup chopped fresh flat-leaf parsley leaves1/4 cup chopped fresh cilantro leavesOptional: Lime wedgesDirections:1) In a large saucepan, bring chicken pieces and stock to a simmer over medium-high heat. Lower heat to medium and poach chicken, skimming off any fat that accumulates on surface, for 18 to 20 minutes, or until just done. Remove chicken from stock and set aside until cool enough to handle. Reserve stock in pan.2) Remove and discard skin and bones from chicken. Shred chicken meat, set aside on a plate or in a shallow bowl, cover, and refrigerate until needed.3) In a large sauté pan, heat oil over medium-high heat until shimmering. Add onions, celery, garlic, and jalapenos, if using, and sauté, stirring occasionally, for 8 to 10 minutes, until softened but not colored. Remove from heat and set aside.4) In saucepan holding reserved poaching liquid, mix together white beans, cumin, and cinnamon stick. Bring to a simmer over medium heat and simmer for about 1-1/2 hours, or until beans are tender but not mushy. Remove and discard cinnamon stick.5) Stir in shredded chicken and sautéed vegetables and season with salt and pepper.Just before serving, stir in the cheese, parsley, and cilantro. Garnish with lime wedges, if using. Yield: 6 to 8 servings.

29 comments
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This sounds great Mary, think I'll make it on Saturday! I stopped pre-soaking beans when I learned of the oven method-bring to a boil on the stove, cover then put the pot into a 250 degree oven for 75 minutes. It works very well and most of the beans stay whole, you just might need to cook them 15-30 minutes longer:@)

Interesting, Mary. We love our dried beans here and, of course, my past follows me and dried beans are soaked overnight. However, I have been eliminating that step, and somehow, the recipe still works.

What a great twist on the classic chili. I guess the only real difference to not soaking the beans first is that it takes a little longer, but that's not really a big deal. Good to know I can make this even if I haven't pre-soaked my beans!

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